Domaine Milan Haru Blanc 2023 is a fresh addition to the Haru (Spring in Japanese) series, made from young vines planted on regenerated blue clay soil. This unique parcel, which has been revitalized with flowers, cereals, herbs, vegetables, and livestock for eight years, is planted with 5,000 vines, equally split between five white varietals: Chardonnay, Grenache Gris, Macabeu, Chenin Blanc, and Savagnin. The wine is direct pressed, fermented in concrete tanks, and bottled the following spring w

At a Glance

• Origin: Provence, France
• Varietal & Type: Chardonnay
• Vintage: 2023
• ABV: 12%
• Vineyard Soil: Clay-limestone with blue marl
• USNW Classification: Natural

Tasting Notes & Pairing

• Profile: citrus and crisp green apple notes. There's a subtle floral character that lifts the wine, along with hints of minerality and a touch of herbs.
• Food Pairing: Grilled fish, light pasta, fresh salads, Provençal cuisine
• Serving Temp: 46-50°F (Well chilled)

About the Winemaker

Domaine Milan was created in 1956 by Robert Milan in Les Baux-de-Provence. His son Henri planted his first vine at age eight, later taking over in 1984 with an ambition to make the finest wines with respect for the environment. The estate includes 10 hectares at the foot of the Alpilles, producing wines often described as 'the most Burgundian of Provence.'

In the mid-1990s, Henri's collaboration with renowned soil expert Claude Bourguignon and natural winemaker Claude Courtois of Les Cailloux du Paradis transformed the estate's approach. Since 2014, Henri's son Théophile and his wife Nathalie have joined, bringing a new lease of life while preserving the estate's distinctive character. In 2017, Henri ceased claiming the Baux-de-Provence appellation, preferring the freedom of Vin de France.

Farming & Cellar: The estate sits on unique blue marl over limestone soils—confirmed by Bourguignon to have exceptional potential for great white wines. Organic and biodynamic farming follows the moon's influence on natural rhythms. No machinery, processes, or additives are essential. Reds like Le Papillon and Le Clos use shorter macerations with whole clusters for elegance and freshness. Sulfur-free winemaking has strengthened Henri's conviction in clean, stable wines.